Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish and set aside.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes.
Cool quiche 10 minutes before serving.
You can substitute any vegetable for the broccoli. Spinach/Broccoli & Ham are my families favorites
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 111 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 299.1mg||92 %|
|Sodium 433.6mg||15 %|
|Potassium 655.9mg||17 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 9.3g|
|Protein 20.5g||29 %|
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Calories per serving: 238
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